1 hour ago
Tuesday, October 7, 2008
I was talking to a chef in a NYC restaurant recently, and I told him I loved to cook.
He asked me "what is your GO TO dish?". I said, huh? "What is the best thing you make?". I had to think about that.
Everyone requests my Caesar salad, it is my niece Jenny's favorite thing. She eats it out of the bowl the next day, wilted and all. It's very good, original, and a secret (sort of like my egg salad recipe!).
I also make amazing little veal meatloaves, wrapped in bacon, that I will make for a post once the weather is cooler.
But my GO TO dish would have to be Veal Milanese.
It is my husband's favorite thing that I make. If I tell him in the a.m. that I am making it for dinner, he is happy all day.
The most important element in making this dish is the veal. You have to buy the best quality veal cutlets from a good butcher. I have had too many chewy, disgusting pieces of veal, and what a waste of money. I have a reliable supermarket butcher who always gives me beautiful cuts.
Stacey Snacks Veal Milanese: (serves 2)
First I make my tomato salad (that will go on top of arugula):
~ a bunch of cherry tomatoes, quartered
~ kosher salt for the tomatoes
~ 2 tbsp of balsamic vinegar
~ cubed fresh mozzarella (I use 1 large ball)
~ a handful of chopped kalamata olives
~ optional: chopped red onion and fresh basil
~ 4 tbsp. of extra virgin olive oil
Add all ingredients in a bowl and let sit on the counter. Can be done 2 hours before. The tomatoes will get very juicy and make a nice dressing.
Now for the easy part! (as if the tomatoes weren't easy enough).
~ 4 veal cutlets, pounded THIN.
~ Large skillet w/ olive oil for frying.
~ 3 bowls laid out for your F.E.B., which is Flour, Egg, Breadcrumbs.
~ sprinkle salt and pepper in your first bowl with the flour. Whisk an egg in the second bowl, and lay out some seasoned breadcrumbs in the third bowl.
Now dip your veal cutlets, one at a time in each bowl. Then fry in a large skillet on medium-high heat for about 2 minutes on each side. Lay on paper towels to drain.
Place your cutlets on plates, top with fresh arugula, and top with tomato salad.
I also drizzle some more olive oil over the salad & grind black pepper over. Serve immediately.
Tell me what your GO TO dish is! I would love to know!